Creamy Split Pea Soup
Preparation Time: 15 minutes
Cooking Time: 60 minutes
Equipment Needed: large soup pot, blender
Yum! This creamy soup is one of my all time favorites! Also, fresh thyme really makes a difference in this recipe and you will use it again later in the week.
1 Tablespoon olive oil
2 medium carrots, finely chopped
2 stalks celery, finely chopped
1 parsnip, finely chopped
1 onion, finely chopped
2 cups green split peas, rinsed and picked over
4 cups vegetable stock
4 cups water
1 Tablespoon fresh thyme, minced
1 bay leaf
salt and black pepper to taste
Heat oil in a large saucepan over medium heat. Stir in carrot, celery, parsnip, and onion, and
sauté until softened (8-10 minutes), stirring occasionally. Add split peas, stock, water, thyme,
and bay leaf. Bring mixture to a boil, cover, and reduce heat to simmer. Cook until split peas are
very tender, about 50 minutes to an hour.
Remove bay leaf. Transfer mixture to a food processor, or blender, and pulse until almost
Return to pot and heat until hot, season with salt and pepper and serve. This soup is thick and
creamy, but feel free to add more water if you would like it to be thinner. You may need to
adjust the seasonings to taste.